Mixture:
1 package of crushed vanilla wafers
100g of butter
2 tablespoons of water.
Filling:
2 cans of condensed milk
6 tablespoons of cocoa powder
2 tablespoons of butter
1 can of whipped cream.
Coating:
1 can of condensed milk
1 cup of passion fruit puree concentrate
1 tablespoon of butter
1 can of whipped cream.
Glaze:
Pulp of 1 passion fruit
2 tablespoons of sugar
Mixture:
1 package of crushed vanilla wafers
100g of butter
2 tablespoons of water.
Filling:
2 cans of condensed milk
6 tablespoons of cocoa powder
2 tablespoons of butter
1 can of whipped cream.
Coating:
1 can of condensed milk
1 cup of passion fruit puree concentrate
1 tablespoon of butter
1 can of whipped cream.
Glaze:
Pulp of 1 passion fruit
2 tablespoons of sugar
Mixture:
In a bowl, mix well the crushed vanilla wafers with butter and water to form a smooth paste
Distribute the mixture at the bottom and sides of a 24cm diameter cake pan with a removable bottom
Bake in a preheated oven at 220°C for 15 minutes
Let it cool down
Filling:
In a saucepan, combine condensed milk, cocoa powder, and butter
Heat over low heat, stirring constantly, until the mixture thickens
Remove from heat and add whipped cream
Let it cool down and place on top of the cake
Coating:
In a saucepan, combine condensed milk, passion fruit puree concentrate, and butter
Heat over low heat, stirring constantly, until the mixture thickens
Remove from heat and add whipped cream
Let it cool down and cover the cake
Glaze:
Cook the pulp of passion fruit and sugar to form a glaze
Let it cool down, then spread on top of the cake and refrigerate for at least 6 hours
